Instructions
Heat the oven to 320F.Cut the potatoes in half, cut a very small slice from the rounded side to make it flat, so that it can sit on the plate. Make a hole on the cut side, big enough to put the filling. Melt 4 tbsp. butter and sauté the potatoes in the melted butter, until lightly browned, and then transfer to a baking dish. In a skillet, melt 2 tbsp. of butter and sauté the finely chopped onions with ground beef. When beef is browned add the tomato paste, salt, red peper flakes and chopped parsley. Cook for another 5 minutes and take off the heat. Divide the beef mixture into 4 equal portions, and fill the potaotes with the ground beef mixture. Pour over the beef stock and cover with aluminum foil. Bake in the oven until softened, abour 25-30 minutes.

Instructions
Heat the oven to 320F. Peel the eggplants in stripes, then cut into ½ inch slices, toss with 2 tsp. of salt and let it sit for 30 minutes. Wash the eggplants and dry really well. Heat the oil and fry the eggplant slices until browned then transfer to a plate lined with paper towel. Sauté the onions in butter, then add ground beef and 1 tsp. salt. Cook until the beef is browned and the onions have softened. Lay half of the eggplant slices on an oven tray or a baking dish, then put half of the ground beef mixture, continue with another layer of eggplants and ground beef. Top this with grated tomatoes, rest of the salt, red pepper flakes and beef stock. Bake in the oven for 30 minutes, then serve.

Yapılışı
Sauté the onions in butter, until softened. Then add carrots and potatoes one after the other. Place the artichokes stem side up, add vegetables stock and salt, continue cooking. When the artichokes are softened, whisk the flour and yoghurt with a ladleful of the cooking liquid. Then add this mixture into the pot and cook for another 5 minutes then serve.

Instructions
Coarsely chop the spinach. Melt the butter in a pot, start sautéing the onions, and ground beef, until the onions are softened. Add the spinach, salt and red pepper flakes. Cook for 10-15 minutes then take off the heat. Serve with yoghurt.